I love this instant pot buffalo chicken. It’s shredded chicken with buffalo sauce, cream cheese, sour cream, cheddar and then fresh celery can be added at the end of cooking so it stays crispy and offers the perfect balance to the cheesy buffalo chicken.
This recipe only takes about 15 minutes of cook time in the instant pot, If you are familiar with instant pots than you know an extra 10 minutes of heating up and cooling down/pressure release time is also a part of the time frame. This recipe uses frozen chicken, however, if using thawed chicken you can reduce time down to 10 minutes of cook time.
This recipe is super easy to throw into the instant pot, select your time and let the instant pot do the hard work. When it is done cooking, shred the chicken with forks or I personally think the mixer makes it user easy. I use the paddle attachment and it breaks it right up . Return to the cooking liquid, add cheddar cheese and celery, stir and enjoy!
I love to eat this on sandwiches, with chips, over rice, in burritos, etc.. It also freezes for future meals, just keep the celery out of the mix if you are planning to freeze.
Here is what you need to make this instant pot buffalo chicken.
serves 4
- 1 pound chicken breasts – frozen or thawed
- 3 ounces cream cheese
- 1/3 cup buffalo sauce
- 1/3 cup sour cream
- 1/2 teaspoon cayenne pepper – optional, more if you want more heat
- 1/2 cup cheddar cheese
- 2 stalks celery – chopped
Instructions
- Add chicken breasts, cream cheese, buffalo sauce, sour cream and cayenne pepper to the instant pot and cook on high pressure for 15 minutes with a quick pressure release. If using thawed chicken you can cook for 10 minutes.
- Once done cooking and pressure is released, remove chicken and shred with a fork or with a mixer.
- Return chicken to the sauce and stir well.
- Add in cheddar cheese and celery.
- Serve as a dip, in sandwiches, over rice, etc.
Here are a few more instant pot recipes you may love:
Instant Pot Million Dollar Spaghetti
Instant Pot Beef Stew
Instant Pot Tomatillo Pork
Instant Pot Southwest Corn Chowder
Instant Pot Buffalo Chicken
Ingredients
- 1 pound chicken breasts – frozen or thawed
- 3 ounces cream cheese
- 1/3 cup buffalo sauce
- 1/3 cup sour cream
- 1/2 teaspoon cayenne pepper – optional more if you want more heat
- 1/2 cup cheddar cheese
- 2 stalks celery – chopped
Instructions
- Add chicken breasts, cream cheese, buffalo sauce, sour cream and cayenne pepper to the instant pot and cook on high pressure for 15 minutes with a quick pressure release. If using thawed chicken you can cook for 10 minutes.
- Once done cooking and pressure is released, remove chicken and shred with a fork or with a mixer.
- Return chicken to the sauce and stir well.
- Add in cheddar cheese and celery.
- Serve as a dip, in sandwiches, over rice, etc.